Instructions:

Advance Preparation: Prepare the filling. Place the carrots and green onions in a food processor and mince coarsely. Transfer to a bowl and add the chicken, soy sauce, sherry, sesame oil, chili sauce, and salt. Thoroughly mix and set aside. Toast the sesame seeds until golden in an ungreased skillet, then set aside.

Within 5 hours of cooking, assemble the dumplings. Trim the won tons into round circles, then place 2 teaspoons of the filling in the center of each won ton. Moisten the edges with water and fold the dumpling in half over the filling, being careful not to flatten the filling.

Press the edges of each won ton together; the dumplings will be a half-moon shape. Moisten each end of the dumpling, then touch the moistened ends together; the dumpling should now look like a little cap. Place the dumplings on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, or freeze the dumplings.

Prepare the dressing. Place the spinach in a food processor and finely mince. Add the garlic, ginger, orange peel, cilantro, basil, and green onion. Finely mince, then add the remaining ingredients. Blend for 1 minute. Pour into a blender and puree the mixture (about 20 seconds). Transfer the dressing to a small bowl.

Last-Minute Cooking: Bring 5 quarts of water to a vigorous boil. Add the dumplings (fresh or frozen), and give them a gentle stir. When all the dumplings float to the surface (in about 3 minutes), gently tip the dumplings into a colander and drain thoroughly.

Transfer the dumplings to a mixing bowl. Add the dressing and toss. Transfer the dumplings to a heated serving platter, sprinkle on the sesame seeds, and serve at once.

Serves: 6 to 8 as an appetizer, or 4 as an entree.